Almond Inspiration Panna Cotta
Heat the almond milk to 105-115°F (40-45°C). Mix the sugar with the Pro-Pannacotta Iota and combine with the milk. Heat to at least 185°F (85°C).
Gradually combine the syrup with the couverture to form an emulsion.
Finish off by mixing the emulsion using an immersion blender until it is completely smooth – Make sure there are no air bubbles.
Pour the emulsion out at a temperature of 105°F (40°C), then put it in the refrigerator with a sheet of plastic wrap on top to protect the surface.